If it is real Scottish food that you are looking for, then you won’t find a better option than this Stovies recipe.  Ask 100 Scots for the recipe, and you will get 100 different answers, which is much like the English bubble and squeak recipe. Where you live in Scotland and what you traditionally eat for lunch on Sunday, all will have an impact on the final recipe.
The word Stovies means “bits from the stove,” so it is a recipe using whatever you happen to have to hand on a Monday, after your Sunday roast. Think of all those leftovers, with the main constituent being the bits of meat from the roast the day before.  This sounds a lot like what my mother used to make every Saturday when we defrosted the refrigerator.  (Remember defrosting the refrigerator – ugh!)

Ingredients:

• 1 Tab lard (or beef dripping)
• 2 medium onions (or 1 large onion, skinned and roughly diced)
• 4 Tab dark beer (or stout) optional
• 4 ounces roast beef (or lamb, cold and diced)
• 1 1/2 pounds potatoes (washed, peeled, and cut into quarters)
• 10 oz beef stock (or lamb stock or left over gravy) (1 1/4 cup)
• Vegetables (any that you have leftover from the day before)
• Salt (to taste)
• Pepper (to taste)

Directions: 

1. Preheat the oven to 375°
2. Place a Dutch oven, or casserole dish, on the stove over medium heat.
3. Add the lard or dripping, and melt.
4. Add the onions and cook until soft, but not browned – about 5 to 8 minutes. Take care not to burn the onions.
5. If using, add the beer or stout and turn the heat up and allow to boil for 2 minutes to burn the alcohol away.
6. Add the meat and stir well.
7. Add the potatoes in layers, seasoning each layer with salt and pepper as you go, before adding the next layer.
8. Pour over the stock or gravy (or both).
9. Cover with a lid and cook in the preheated oven for 45 to 50 minutes, checking from time to time to make sure the stock is not boiling dry. If it is, add a little extra stock.
10. Ten minutes before the end of cooking, add any leftover vegetables to suit.
11. Stir well, and check the seasoning.
12. Cover with the lid and cook for a further 10 minutes. The meat and vegetables will break up to create a thick, hearty stew like consistency. Be careful not to over boil, as you need to retain chunks of meat and vegetables.
13. Serve the stovies in a deep dish or bowl with rough oatcakes.
14. Enjoy!

Serves:  6

Source:   The Spruce Eats